Daylesford Smoked Salmon 200g

£16.99
In stock

Slowly smoked over a blend of juniper, oak & beech. Made by hand in the daylesford smokehouse.

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Details

Selected from sustainable high-welfare farms and made using traditional, artisan methods on our farm in the Cotswolds. We fillet each salmon by hand, and slowly cure them for 12 hours, before smoking over a blend of juniper, oak and beech wood.

Our salmon is the perfect centerpiece to any brunch, lunch or dinner. We love it with soft sheep’s curd, freshly squeezed lemon and pea shoots on seven seed sourdough toasts or tossed into spaghetti with chilli, lemon, ground pink peppercorns & double cream. Alternatively, pair it with our organic Cotswold Blue Legbar eggs and buttered sourdough toast for a delicious start to the day.

Storage Advice Keep refrigerated 0–5°C. Once opened consume within 4 days.
Packaging Please recycle. This card is fully recyclable. The wooden tray and plastic are compostable.
Country of Origin UK

 

per 100g

Energy

769kJ

 

184kcal

Fat

10.1g

of which saturates

2.2g

Carbohydrate

0.5g

of which sugars

0.5g

Protein

22.8g

Salt

3g

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

OUR SMOKED SALMON

Find out more about the exceptional smoked salmon from our Smokehouse on the farm and the passionate artisans who make it.

OUR SMOKEHOUSE

Each batch is handmade with care, using sustainably caught fish from British waters and a secret smoking recipe which includes juniper, beech and oak to enhance the naturally sweet flavour of the flesh.

While the curing and smoking process relies on age-old traditions, the smoked salmon is finished in a modern thick sashimi-cut style, to accentuate the variation in texture and flavour and celebrate the complex characteristics of each slice.

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